| Prep: 20 mins | Cook: 90 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 37g | 10g | 3g |
| sugars | fibre | protein | salt |
| 1g | 0g | 44g | 1g |
There is an uncomplicated charm to home-cooked, wholesome meals that’s simply irresistible. One such dish that truly captures my heart each time is the Marjoram and Garlic Roasted Chicken. This isn’t just your ordinary roast chicken, this is a mingling of flavors, memories, and good old home cooking that’s dedicatedly enhanced with a gourmet twist.
A Taste of Home with a Gourmet Twist
Originating from Texas, I’ve always had a soft spot for traditional Southern recipes, cooking methods, and flavors. This Marjoram and Garlic Roasted Chicken recipe isn’t too far off. There is something earnestly comforting about it. It’s true that over the years, I’ve moved towards evolving traditional recipes, giving them a modern makeover. Yet, every bite of this succulent chicken, every aroma that fills the kitchen whilst it roasts, sends me right back home. I love how recipes have a way of doing that – blending nostalgia with culinary evolution.
Pairing and Serving Suggestions
This chicken would pair well with a creamy Mashed Potato Gratin or even a fresh Green Bean and Cucumber Salad. Likewise, it has quite the likeness to the famed Chicken Liver Patefor its rustic and quaint charm.
Health Benefits
Not only does the Marjoram and Garlic Roasted Chicken taste exceptional, but it’s also brimming with health benefits. First off, let’s talk about chicken – power-packed with proteins and important vitamins like B6, it’s indeed a healthy addition to your meals. Garlic, on the other hand, being a powerful little bulb, contributes to boosting the immune system while the fresh marjoram brings along its potent antioxidant properties. Lastly, the use of olive oil, a staple in Mediterranean diets, brings an array of heart-healthy fats into the mix.
In summation, the Marjoram and Garlic Roasted Chicken provides a flourish of aromas, textures, and flavors that make for a delicious, nutritious meal. This recipe skillfully combines tradition with a tad bit of gourmet innovation, resulting in a meal that makes your heart and belly happy. I hope you’ll love it as much as I do.
What You’ll Need
- 1 whole chicken (5-6 lbs)
- 1 tablespoon of finely chopped fresh marjoram
- 6 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1 lemon, halved
- 1 small onion, quartered
- 1 cup of white wine
- 1/4 cup of chicken broth
Method
Step One
Preheat the oven to 375 degrees Fahrenheit. Rinse the chicken under cold water and pat it dry with paper towels.
Step Two
In a small bowl, mix together the marjoram, minced garlic, olive oil, sea salt, and black pepper. Set this marjoram-garlic mixture aside.
Step Three
Take the halved lemon and quartered onion, and stuff them into the chicken cavity. This will infuse flavor from the inside.
Step Four
Rub the marjoram-garlic mixture all over the chicken, making sure to cover all areas. Massage the chicken well to ensure the flavors penetrate into the chicken skin and meat.
Step Five
Place the chicken on a rack in a roasting pan. Pour the white wine and chicken broth into the bottom of the pan. This will keep the chicken moist while it cooks and also provide flavors for the gravy later on.
Step Six
Put the chicken in the preheated oven and roast for approximately 90 minutes or until cooked through and browned on the outside. You can use a meat thermometer to check the internal temperature – it should reach 165 degrees Fahrenheit in the thickest part of the thigh.
Step Seven
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, which helps it stay moist and improves flavor.
